Recipe - Roast Beef Salad

4 cup Salad greens
(lettuce, chinese cabbage,
Spinach)
3 cup Beef roast, rare cut in
Strips
2 Tomatoes cut in wedges
1 Green pepper cut in
Strips
1 cup Fresh mushrooms cut or sliced up
1 cup Celery cut or sliced up
One half cup Green or sweet onion
Thinly cut or sliced up
Marinade:
One half cup Teriyaki sauce
1/3 cup Oil
One fourth cup Vinegar
One half teaspoon Ground ginger

Combine the marinade ingredients and mix well. Pour over beef, tomatoes,
green pepper, mushrooms, celery and onions. Refrigerate for 3 4 hours (a
plastic bag works well for this). Place 4 cups of salad greens into a bowl.
Drain excess marinade off vegetable and beef mixture, save for later.
Arrange the beef and vegetables on the greens. Toss just before serving.
Add extra vegetables or bean sprouts if you wish. Serve with the exxtra
marinade for dressing.

From Pat Crafts

Recipe By : Concord Hospital Admitting Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini